LA Gourmet Pizza

*21 RFSM - Not On Site

*19 Water & Plumbing in good repair- per code

Leak at 3 compartment sink

*36 Cloths in-use for wiping between uses stored

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Food box on the floor

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*27 Cool TCS foods using proper methods

*02 Cold Hold (41øF/45øF or below)

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*45 Lockers to be used to store personal items

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

Use time as a public health control for pizzas stored out of temperature

*36 Cloths in-use for wiping between uses stored

store wet wiping towels in a sanitizing solution

*45 Drying Mops-air dry

Hang mops to dry

*27 Cooling, heating, and holding capacities. Equipment

Needs more refrigeration - walk in cooler is small

*02 Cold Hold (41øF/45øF or below)

Grilled chicken observed at 61 degrees- check refrigeration

*02 Cold Hold (41øF/45øF or below)

Cut veggies at salad bar not holding temp

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm sanitizer tested in 3 compartment sink and sanitizer bucket

*18 Toxic items stored above food/utensils

cleaning chemicals stored above utensils

*21 RFSM - Not On Site

RFSM must be on site during all serving hours

*32 Damaged Equipment

Torn gaskets in reach in cooler

*36 Cloths in-use for wiping between uses stored

Wiping cloths must be left in sanitizer buckets

*42 Dirty nonfood contact surfaces

Reach in cooler gaskets soiled

*46 Covered waste receptacle for women's restroom

Must have covered trash can in ladies restroom

*37 Storing the food at least 15 cm (6 inches) above the floor

Food on floor in Walk in cooler

*40 Reuse of single service articles

can not reuse single use container- must be food grade

*18 Toxic items storage adjacent to food/utensils

chemicals can not go above or next to food or utensils

*39 Keep utensils handles upright or protected

can not use a bowl as a scoop you do not know where your fingers have been

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below. Violations marked with * Ham 46* pear 58* banana peppers 61.3*

*02 Cold Hold (41øF/45øF or below)

Have both makelines services Temperatures not maintained at 41 degrees F or below. Violations marked with * pepperoni 53* sausage 46* 52* tomato 51* Peas 51*

*18 Toxic items storage adjacent to food/utensils

chemicals above and next to food/utensils

*02 Cold Hold (41øF/45øF or below)

TEMP NOT MAINTAINED AT 41F OR BELOW

*18 Toxic items storage adjacent to food/utensils

CHEMICALS ABOVE AND NEXT TO FOOD AND UTENSILS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

EMPLOYEE FOOD AND DRINK AREA OVER PIZZA BOXES NO EATING IN THE PRODUCTION AREA

*37 Storing the food at least 15 cm (6 inches) above the floor

FOOD AND UTENSILS MUST BE STORED 6 INCHES OFF THE FLOOR

*40 Reuse of single service articles

CANT REUSE SINGLE USE CONTAINERS

*40 Reuse of single service articles

you can not reuse Single use containers

*19 Water & Plumbing in good repair- per code

leak above hot water heater-dripping

*39 Utensils, single serve items 6 inches off - floor

utensils must be stored 6" off floor

*42 Dirty nonfood contact surfaces

CLEAN CRUMB TRAY FROM PIZZA WARMER

*18 Chemical sanitizer generated onsite, chemical criteria

SANITIZER 200 PPM

*31 No soap at handsink

COS

*37 Storing the food at least 15 cm (6 inches) above the floor

IN WIC

*06 Time as PHC:provide written procedures on site

*02 Cold Hold (41øF/45øF or below)

CHEESE 46 DEGREE F, CHICKEN 46 DEGREE F

*37 Storing the food at least 15 cm (6 inches) above the floor

FOOD ITEMS STORED ON GROUND IN WIC

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

FOR PIZZA ON SDISPLAY

*32 Package integrity

DENTED CAN ON SHELF

*43 Light bulbs, light shields provided

FIX BROKEN LIGHT SHIELD OVER RIF

*14 When to wash hands before donning new gloves

*40 Single use articel wrapped or dispensed

STRAWS AT DRINK STATION

*29 Cold/hot hold unit thermometer easily viewable

ON PIZZA LINE

*35 Eating food, chewing gum, drinking beverages, or using tobacco

LABEL DESIGNATED AREA FOR EMPLOYEE ITEMS

*18 Toxic items storage adjacent to food/utensils

SANITIZER BUCKET STORED NEXT TO MAYONNAISE ON GROUND

*47 Other Violations

MUST HAVE SIGN POSTED THAT STATES MOST RECENT HEALTH INSPECTION REPORT AVAILABLE UPON REQUEST

*06 Time as PHC: 4 hours provide written procedures methods of compliance

MUST PROVIDE WRITTEN PROCEDURE FOR USING TIME AS CONTROL FOR PIZZA ON DISPLAY, PIZZA TEMP AT 65 DEGREE F

*10 Chlorine exposure time table

CHLORINE 200 + PPM SANITIZE BUCKET

*37 Storing the food at least 15 cm (6 inches) above the floor

FOOD STORED ON GROUND IN WIC

*39 Air-drying required after cleaning & sanitiziing

OBSERVED EMPLOYEE DRY KNIFE WITH PAPER TOWEL, MUST AIR DRY

*29 Food thermometers provided and accessible

NEED TO REPLACE THERMOMETER IN RIC

*28 Date marking commercially prepared RTE/ TCS food

ITEMS IN COOLER

*37 Storing the food at least 15 cm (6 inches) above the floor

IN WIC

*43 Clean vent syst:Intake/exhaust air ducts

IN COOLER FREE FROM DUST

*36 Cloths in-use for wiping between uses stored

*29 Sanitizing solutions, testing devices

*21 RFSM - Not On Site

*29 Sanitizing solutions, testing devices

Provide proper chemical sanitizer test strips.

*10 A chemical sanitizer used: contact times criteria

Provide sanitizer bucket for wet wiping towels and maintain correct concentration.

*36 Cloths in-use for wiping between uses stored

MUST STORE ALL WIPING CLOTHS WHILE NOT IN USE INSIDE APPROVED SANITIZER AT THE PROPER CONCENTRATION EX. CLOTHS ON COUNTER NOT BEING USED SEC. 17-5.3. WIPING CLOTHS AND SPONGES. (b) A